Florida Lobster Bisque

Though just the thought of bisque might make you sweat in this insufferable heat, hold onto to this recipe for the heart of lobster season when temps begin to wane.

Lobster Bisque

Yields 6 servings

1 1/2 pounds cooked spiny lobster meat

2 tablespoons olive oil

1 medium onion, finely chopped

1 rib celery, finely chopped

1 carrot, finely chopped

1 tomato, finely chopped

6 cloves garlic, chopped

2 tablespoons fresh tarragon leaves, chopped

2 tablespoons fresh thyme leaves, chopped

1 bay leaf

8 black peppercorns

1/2 cup brandy

1/2 cup dry sherry

4 cups fish stock or bottled clam juice

1/4 cup tomato paste

1/2 cup heavy cream

1 1/2 tablespoons cornstarch

2 tablespoons water

salt and pepper to taste

Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill. In a 6-quart stock pot, sauté the vegetables, garlic, herbs, and peppercorns in oil over medium high heat until soft. Add the brandy and sherry; simmer until most of the liquid is evaporated. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for additional 5 minutes. Combine cornstarch and water in a small bowl and whisk into bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Serve garnished with reserved lobster medallions.

The official Chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally-grown and harvested produce and seafood, Timineri's recipes imbue that Fresh From Florida flavor. For more on chef Justin, click here.

Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes coming from Timineri's kitchen, click here.